Campbell's soup to the rescue! This recipe is modified from a can of Cream of Chicken Campbell's Soup. I'm pumped that it only took one pan to make, especially since I enjoy doing dishes just about as much as I enjoy grocery shopping (details here). To be honest, I don't enjoy chicken all that much (too bland for this guys taste buds), so I have to flavour the 'f out of it. This recipe does just that. I served it with boiled red potatoes seasoned with butter, salt and pepper.
Ingredients
1 tablespoon olive oil
2 large chicken breasts, halved lengthwise
1 can cream of chicken soup
1 cup of water
1/2 teaspoon garlic powder
2 tablespoons honey
2 tablespoons Dijon mustard
1 large crown broccoli, cut into pieces
1 green onion, chopped (or about 4 tablespoons of diced regular onion)
Method
Heat olive oil in a large fry pan and add chicken. Brown chicken on each side (about 4 minutes each side). Add onions and cook about 3 minutes. Add remaining ingredients and simmer for 7-10 minutes (or until broccoli is cooked to preference). Serve over rice or with a side of potato.
2 comments:
Yum! Sounds delicious! Where did the $%^t my students say section go? I was looking forward to that feature!
I took it off. I decided that it might be linked to closely to my profession and I sort of want to keep my job. ha! Maybe I'll add it back at some point in the future...
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